There's something undeniably elegant about carpaccio. Paper-thin slices of raw beef, dressed simply with olive oil, lemon, and Parmigiano-Reggiano—it's Italian simplicity at its finest. But when you make carpaccio with Wagyu? That's when simplicity becomes transcendence.
I've served Wagyu carpaccio at countless dinner parties, and it never fails to stop conversation. The marbling that makes Wagyu famous doesn't just disappear when you serve it raw—it transforms into little ribbons of pure, buttery richness that literally melt on your tongue.
Why Wagyu Makes the Best Carpaccio
Traditional carpaccio calls for high-quality beef, typically tenderloin or eye of round. But Wagyu takes this classic dish to another level entirely.
The marbling advantage: Those intricate webs of intramuscular fat that define Wagyu aren't just for show. When you slice Wagyu paper-thin for carpaccio, the fat creates an incredibly silky texture that coats your palate. The fat melts at a lower temperature than regular beef fat, so it literally dissolves on your tongue.
Flavor depth: Wagyu's distinctive umami richness shines brightest when the beef isn't competing with cooking processes. Raw preparation lets you taste every nuance—the subtle sweetness, the complex savory notes, the clean finish.
Visual drama: Let's be honest—Wagyu carpaccio is stunning. The marbling creates natural patterns that make every plate look like edible art.
Choosing Your Cut
For carpaccio, I recommend these Wagyu cuts:
A5 Wagyu Tenderloin (Filet Mignon) — The classic choice. Incredibly tender with delicate marbling. Perfect for purists.
A5 Wagyu Striploin — More marbling means more flavor. The extra fat creates an even more luxurious mouthfeel.
A5 Wagyu Ribeye Cap (Spinalis) — For the adventurous. Intensely marbled with bold flavor. Makes a dramatic presentation.
Whichever you choose, use Japanese A5 Wagyu for the best results. The consistent marbling and superior fat quality make a noticeable difference in raw preparations.
The Perfect Wagyu Carpaccio Recipe
Serves: 4 as an appetizer Prep Time: 20 minutes (plus 1-2 hours freezing) Difficulty: Easy
Ingredients
For the Carpaccio: - 8 oz (225g) A5 Wagyu tenderloin or striploin - Flaky sea salt (Maldon preferred) - Freshly cracked black pepper
For the Dressing: - 3 tablespoons extra virgin olive oil (high quality matters here) - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest
For the Garnish: - 2 oz Parmigiano-Reggiano, shaved - 2 cups baby arugula - Capers, drained (optional) - Fresh herbs: chives, micro greens, or edible flowers
Instructions
Step 1: Prepare the Beef
Trim any exterior fat or silverskin from your Wagyu. The internal marbling is what we want—external fat can be chewy when raw.
Wrap the trimmed beef tightly in plastic wrap, forming a cylinder shape. This creates uniform slices.
Freeze for 1-2 hours until firm but not frozen solid. You want it just firm enough to slice paper-thin—think "very cold butter" consistency.
Step 2: Slice Paper-Thin
Using your sharpest knife, slice the beef against the grain as thin as humanly possible. Aim for 1/16 inch or less—you should almost be able to see through each slice.
If slices are too thick, place them between plastic wrap and gently pound with a meat mallet or the bottom of a heavy pan.
Step 3: Arrange the Plate
Lay the slices on chilled plates, overlapping slightly in a single layer. The beef should cover the entire plate in a thin, even layer.
Let the beef come to room temperature for 5-10 minutes before serving. This allows the fat to soften and the flavors to bloom.
Step 4: Dress and Garnish
Drizzle the olive oil and lemon juice over the beef in a thin stream.
Scatter the arugula loosely over the top.
Use a vegetable peeler to shave Parmigiano-Reggiano directly over the plate.
Finish with flaky salt, cracked pepper, lemon zest, and any additional garnishes.
Serve immediately.
Pro Tips for Perfect Carpaccio
Temperature is everything. Serve on chilled plates, but let the beef itself warm slightly. Cold beef tastes flat; room temperature beef releases its full flavor.
Salt at the last moment. Salt draws moisture. Add it just before serving to keep the beef's texture pristine.
Quality olive oil matters. This isn't the time for cooking-grade oil. Use your best finishing oil—something fruity and peppery.
Don't overdress. Wagyu is rich. Too much oil makes the dish greasy instead of elegant.
Presentation counts. Arrange slices in a single layer with minimal overlap. Each bite should be paper-thin beef, not layered chunks.
Serving Suggestions
As a starter: Serve small portions (2-3 oz per person) before a main course. The richness of Wagyu means a little goes a long way.
With champagne: The acidity and bubbles cut through the fat beautifully. Blanc de blancs is my pick.
As part of a spread: Include with other raw preparations—sashimi, crudo, tartare—for an impressive raw bar experience.
For Valentine's Day: Few dishes are more romantic than wagyu carpaccio. The luxury factor combined with the intimacy of sharing raw beef makes it perfect for special occasions.
Frequently Asked Questions
Is it safe to eat raw Wagyu?
Yes, when sourced from a reputable supplier. The Meatery's A5 Wagyu is sashimi-grade quality, handled with the same care as fish intended for raw consumption. That said, raw beef isn't recommended for pregnant women, elderly, or immunocompromised individuals.
How far ahead can I prep?
Slice and arrange up to 2 hours ahead. Keep plates covered and refrigerated. Add dressing and garnishes just before serving.
What if I can't get it thin enough?
The freezing step is critical—if your beef isn't firm enough, it's nearly impossible to slice thin. You can also ask your butcher to slice it for you if you're buying from a quality meat shop.
Can I use American Wagyu instead of Japanese A5?
Absolutely. American Wagyu has excellent marbling and makes wonderful carpaccio. The flavor profile is slightly different—a bit beefier, less buttery—but still exceptional.
Ready to Elevate Your Appetizer Game?
There's a reason carpaccio has remained a steakhouse staple for decades. When you use the world's finest beef, you create something truly unforgettable.
Browse our selection of Japanese A5 Wagyu perfect for carpaccio, including tenderloin, striploin, and ribeye cuts. Each piece is hand-selected for superior marbling and delivered fresh to your door.
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About the Author: Nicholas Fiorentino is the founder of The Meatery and has been sourcing premium beef for over a decade. His passion for Wagyu started with his first bite of A5 ribeye in Tokyo and hasn't stopped since.
